Description
This Easy 40-Minute Chicken, Spinach & Mushroom Low-Carb Bake is a delightful dish perfect for a quick dinner!
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts or thighs
- 8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
- 5 ounces fresh baby spinach
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1½ cups shredded mozzarella cheese (or cheese of choice)
- ¼ cup grated Parmesan cheese (optional, for topping)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for spice)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish with olive oil or butter.
- In a large skillet, heat olive oil or butter over medium-high heat and sear the chicken for 2–3 minutes on each side before setting aside.
- Add diced onions and garlic to the skillet and sauté until fragrant. Then, add sliced mushrooms and cook until browned.
- Add spinach and cook until just wilted, then stir in heavy cream and let simmer for 1–2 minutes.
- Transfer the mushroom-spinach mixture to the baking dish, place the seared chicken on top, and pour the creamy mixture over it.
- Bake uncovered for 25–30 minutes until bubbly and the chicken reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
For a lower-calorie version, consider using less cheese or substituting with lighter cheese options.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 390 kcal
- Sodium: 600 mg
- Protein: 36 g